---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Richard Thomas' Applesauce Cake
  Categories: Cakes, Celebrity
       Yield: 10 Servings
  
   3 1/2 c  All-purpose flour; sifted
       1 ts Baking soda
       2 ts Nutmeg
       1 ts Cinnamon
     1/2 ts Cloves
         pn Salt
       1 c  Walnuts; chopped
       2 c  Light raisins
       1 c  Butter; softened
       1 c  Sugar
       2    Eggs
       1    Jar applesauce (16 oz.)
 
 ------------------------------WHISKEY FROSTING------------------------------
     1/4 c  Butter; softened
       1 tb Heavy cream or milk
       1 lb Confectioners' sugar (4 cup)
       3 tb 4 tbsps. bourbon
  
        Sift flour with soda, spices and salt.  Combine nuts and raisins in
   bowl; stir in 1/2 cup of flour mixture. Cream butter and sugar in another
   bowl until light and fluffy. Beat in eggs one at a time, beating thoroughly
   after each.  Alternately add flour mixture and applesauce, beginning and
   ending with flour mixture. Stir in raisin mixture. Spoon into greased,
   floured 10-inch tube pan.  Bake in preheated 350 degree oven 1 hour, 20
   minutes, or until cake tester inserted in center comes out clean. Cool in
   pan 15 minutes; remove and finish cooling on wire rack. Spread with
   frosting.  Cover until ready to serve. Cake keeps well and is delicious
   several days after baking.
       Frosting:  Stir together butter and cream; beat in
         1    cup of the sugar.
    Blend in rest of sugar and the bourbon until mixture will spread easily.
   Frosts a 10-inch tube cake. Serves 8 to 10. Formatted by Mary Wilson,
   BWVB02B.
  
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